Layered Fantasy
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1 cup crushed ginger snap cookies
¼ cup butter, melted
3 oz. semi sweet chocolate, cut up
¼ cup milk
¼ cup sugar
½ of a 198 g jar marshmallow fluff
caramel syrup
½ of a 1 litre container cool whip
fresh strawberries, sliced

Crush ginger snap cookies in sealed bag, using a rolling pin works well.
​Mix with melted butter and press into bottom of 8 by 8 casserole dish.
Melt ​chocolate, over low to medium heat, with milk and sugar. Pour
​over ginger snap crust and freeze for an hour. Spread a layer of some
​marshmallow fluff over the chocolate. Spread some caramel syrup over
​marshmallow fluff, followed by cool whip. Arrange strawberries over cool
​whip.

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